Bob’s Mushrooms Stuffed with Sausage
Ingredients
- 24 large mushrooms, stems removed
- 24 large mushrooms, stems not removed
- 1/4 cup vegetable oil
- 2 small onions, peeled and finely chopped
- 1 tbsp. all-purpose flour
- 2 tsp. heavy cream
- 2 tbsp. lemon juice
- 2 tbsp. pimento, finely chopped
- 1/2 tsp. salt, or to taste
- Pepper, to taste
- 1/4 cup red wine, optional
- 3/4-pound sweet Italian sausage, removed from the casings
- 1/3 cup bacon, cooked and crumbled
- Butter, melted, for basting
Instructions
- Pre-heat oven to 375°F.
- Remove stems from 24 mushrooms; set aside.
- Chop the remaining 24 mushrooms, along with their stems and stems from previous 24 mushrooms.
- In a large skillet, over low heat, add oil, onions, chopped mushroom and mushrooms stems; cook or about 15 minutes.
- Sprinkle flour over the mushrooms and onions; stir in heavy cream, lemon juice, pimiento, salt and pepper; add red wine, if using.
- In a separate skillet, brown sausage until cooked; do not over cook as it will make the sausage tough.
- Once sausage has been cooked, use the same skillet to fry bacon; remove from skillet and place on paper towels which will absorb some of the grease; once cooled, crumble the bacon; set aside.°
- Add the sausage and bacon to the onion and mushroom mixture; stir to thoroughly combine.
- Remove from heat and allow to cool to touch.
- Place cooled mixture in a food processor, or blender, and chop very finely.
- Once chopped, add 1 tsp. mixture to each mushroom.
- Place mushrooms on a baking sheet.
- Place in pre-heated oven and bake for 15 minutes.
- Baste mushrooms, with melted butter, at 7-1/2 minute mark and at the end of the cooking time.
Notes
An alternative to frying the bacon is to cover a baking sheet with aluminum foil, pre-heat the oven to 350°F, place bacon in single slices on sheet and bake for 30 to 45 minutes or until the bacon has been crisply baked.
